The Best State Fair Food You Need To Try In Every State

State fairs are one of the most exciting American traditions, bringing communities together with rides, games, and incredible food. Each state has its own signature dish that fairgoers look forward to every single year.

From smoky meats to sweet fried treats, these foods tell the story of each state’s culture and flavors. Get ready to take a delicious road trip through all 50 states without ever leaving your seat.

Alabama – Conecuh Sausage Dog

There is something magical about the smell of Conecuh sausage sizzling on a grill at the Alabama State Fair. Made in Evergreen, Alabama, this hickory-smoked sausage has been a Southern staple since 1947.

Stuffed into a soft bun and topped with mustard and onions, it is simple but absolutely unforgettable. The smoky, slightly spicy flavor is unlike any other sausage you have tasted.

Alabama fairgoers will tell you this is the one food you simply cannot skip.

Alaska – Reindeer Sausage

Reindeer sausage is one of those foods that sounds almost too fun to be real, but Alaskans have been enjoying it for generations. Made from locally sourced reindeer meat, it has a rich, gamey flavor that sets it apart from ordinary sausages.

At the Alaska State Fair in Palmer, vendors pile these sausages high with caramelized onions and tangy mustard. The combination of wild Alaskan flavors and classic fair-food style makes this a must-try experience that feels truly one of a kind.

Arizona – Navajo Taco

Fry bread is the heart and soul of the Navajo Taco, and one bite explains why it has earned such devoted fans across Arizona. The bread puffs up golden and crispy on the outside while staying soft and chewy inside.

Piled high with seasoned beef, beans, cheese, lettuce, and tomatoes, it is a full meal on one glorious piece of bread. This dish honors Indigenous culinary traditions while delivering serious flavor.

At the Arizona State Fair, it is always one of the longest lines you will find.

Arkansas – Fried Catfish Basket

Southern fried catfish is a dish that Arkansans take seriously, and the state fair version does not disappoint. Fresh catfish fillets are coated in seasoned cornmeal and fried until perfectly golden and crunchy.

Served in a basket alongside hush puppies, creamy coleslaw, and tangy tartar sauce, every bite feels like a warm hug from the South. The crispy coating gives way to tender, flaky fish inside.

If you have never tried proper Southern fried catfish, the Arkansas State Fair is the perfect place to start.

California – Deep-Fried Avocado

Leave it to California to turn its most beloved ingredient into a deep-fried fair food sensation. Creamy avocado slices are coated in a light, crispy batter and fried until golden brown on the outside.

The result is a magical contrast of crunchy exterior and buttery smooth avocado inside. Usually served with a spicy aioli or salsa verde for dipping, it is every bit as indulgent as it sounds.

California State Fair visitors go back for seconds almost every single time they try this one.

Colorado – Rocky Mountain Oysters

Rocky Mountain oysters might be the most adventurous item on this entire list. For those who do not know, these are actually deep-fried bull testicles, and yes, they taste far better than they sound.

Sliced thin, breaded, and fried to a crispy golden finish, they have a mild, chewy flavor that surprises first-timers. Served with cocktail sauce and a squeeze of lemon, they are a Colorado State Fair tradition that bold eaters swear by.

Trying them is practically a rite of passage in the Centennial State.

Connecticut – Fried Dough

Fried dough is the kind of food that brings back childhood memories the moment you smell it frying. At Connecticut fairs, vendors stretch pillowy dough and drop it into hot oil until it puffs up into a golden, irregular masterpiece.

A heavy dusting of powdered sugar is the classic finishing touch, though some folks go for cinnamon sugar or even pizza toppings. It is messy, indulgent, and completely worth it.

Fried dough is the unofficial comfort food of every New England fair season.

Delaware – Boardwalk Fries

Delaware’s boardwalk culture runs deep, and nowhere does it show up better than at the state fair’s famous boardwalk fries. These thick-cut fries are cooked in peanut oil until golden and crispy, then seasoned generously with salt.

Malt vinegar is the traditional condiment of choice, giving them a tangy kick that regular ketchup simply cannot compete with. The fries are crispy outside and fluffy inside, making every bite satisfying.

They are simple, unpretentious, and absolutely addictive in the best possible way.

Florida – Key Lime Milkshake

Florida knows how to do Key lime, and turning it into a milkshake is pure genius. This thick, frosty drink captures all the tangy sweetness of a classic Key lime pie and transforms it into something you can sip through a straw.

Topped with whipped cream and a sprinkle of graham cracker crumbs, it looks as good as it tastes. The tart lime flavor is perfectly balanced with creamy sweetness.

On a hot Florida State Fair day, this milkshake feels like the most refreshing thing in the entire world.

Georgia – Boiled Peanuts

Boiled peanuts are a Georgia institution, and state fair season is when they truly shine. Raw peanuts are slow-cooked in heavily salted water for hours until they become soft, salty, and completely irresistible.

You crack open the shell, slurp out the tender peanut, and repeat until the whole bag is gone before you even realize it. They look humble but deliver big flavor with every bite.

Visitors from outside the South are often skeptical at first, but boiled peanut converts are made at Georgia fairs every single year.

Hawaii – Spam Musubi

Spam musubi is Hawaii’s ultimate snack food, and it is beloved by locals of all ages. A thick slice of sweet-savory grilled Spam sits on top of a block of seasoned rice, all wrapped together with a strip of nori seaweed.

It is portable, filling, and packed with umami flavor that keeps you coming back for more. Hawaii’s deep connection to Spam dates back to World War II, making this snack genuinely historic.

At the Hawaii State Fair, musubi vendors are always surrounded by happy, satisfied customers.

Idaho – Loaded Baked Potato

Idaho and potatoes go together like fairs and funnel cakes, so it makes perfect sense that the loaded baked potato is the star of the Idaho State Fair. These are not small potatoes either — they are enormous russets that practically need two hands to hold.

Split open and piled with butter, sour cream, shredded cheddar, bacon crumbles, and fresh chives, every topping is generous and unapologetic. It is hearty, satisfying, and a proud celebration of Idaho’s most famous agricultural product.

Illinois – Rainbow Cone

The Rainbow Cone is a Chicago original that has been delighting fairgoers at the Illinois State Fair for decades. Five distinct flavors are stacked in a specific order: chocolate, strawberry, Palmer House (cherry walnut), pistachio, and orange sherbet on top.

The color combination is as eye-catching as the flavor combination is impressive. Each scoop brings something different to the experience, making every lick a new adventure.

It is one of those iconic treats that Illinois residents grow up with and never forget, no matter how old they get.

Indiana – Pork Tenderloin Sandwich

Indiana’s pork tenderloin sandwich is legendary for one very obvious reason: the meat is enormous. A pounded, breaded, and deep-fried pork cutlet hangs several inches beyond the edges of the bun, which is part of the whole charm.

Topped with yellow mustard, pickles, and raw onion, it is a no-frills sandwich that delivers massive flavor. Hoosiers are fiercely proud of this dish and will debate endlessly about who makes the best version.

At the Indiana State Fair, the tenderloin sandwich line is always long and always worth it.

Iowa – Pork Chop on a Stick

The Iowa State Fair’s pork chop on a stick has been a fairground icon since 1977, and it shows no signs of slowing down. A thick, bone-in pork chop is seasoned simply and grilled over an open flame until it has perfect char marks and juicy tenderness inside.

Eating meat off a stick while walking around a fair just feels right. Iowa is one of the top pork-producing states in the country, so this dish is a genuine point of local pride that fairgoers celebrate every summer.

Kansas – Burnt Ends

Kansas City-style barbecue is world-famous, and burnt ends are its crown jewel. These cubed pieces of beef brisket point are slow-smoked until they develop a dark, caramelized crust that is packed with deep, smoky flavor.

Tossed in rich barbecue sauce and served with white bread and pickles, they are sticky, tender, and outrageously good. Barbecue lovers travel from across the country just to taste authentic Kansas burnt ends.

At the Kansas State Fair, finding a great burnt ends vendor is practically a sacred mission for serious food fans.

Kentucky – Bourbon Bread Pudding

Kentucky bourbon and comfort food go hand in hand, and bourbon bread pudding is the dessert that proves it. Thick cubes of day-old bread are soaked in a custard mixture spiked with Kentucky bourbon, then baked until golden and set.

A warm bourbon caramel sauce gets poured generously over the top, making it irresistibly decadent. The whiskey flavor is present but not overpowering, adding warmth and complexity to every bite.

Kentucky State Fair visitors with a sweet tooth consistently name this their favorite way to end a day of fair food adventures.

Louisiana – Crawfish Bread

Louisiana does not do anything halfway, and crawfish bread is proof of that. A French bread loaf is hollowed out and stuffed with a creamy, spicy mixture of seasoned crawfish tails, Cajun seasonings, and melted cheese.

It gets baked until the bread is crispy and the filling is bubbling and golden. Every bite delivers bold Cajun flavor with that satisfying combination of crispy bread and rich, creamy seafood filling.

At the Louisiana State Fair, crawfish bread is the dish that out-of-state visitors always talk about long after they head home.

Maine – Lobster Roll

Maine and lobster are practically synonymous, so it is no surprise that the lobster roll reigns supreme at the Maine State Fair. Generous chunks of fresh, sweet lobster meat are lightly dressed with just enough mayo to hold things together.

Served in a buttered, toasted split-top hot dog bun, it is the perfect balance of simplicity and luxury. Maine purists will tell you that less is more when it comes to this roll, and they are absolutely right.

It is one of those foods that tastes better when you eat it in the state where it was born.

Maryland – Crab Cake Sandwich

Maryland takes its crab cakes extremely seriously, and the state fair version lives up to that reputation. Made with jumbo lump blue crab meat and minimal filler, the crab cake is pan-fried until golden with a crispy crust and a tender, flavorful interior.

Served on a toasted brioche bun with lettuce, tomato, and Old Bay-spiked tartar sauce, it is a sandwich that screams Maryland pride. The Chesapeake Bay blue crab is a regional treasure, and this sandwich is the best possible way to celebrate it.

Massachusetts – Clam Chowder Bread Bowl

New England clam chowder is one of America’s most iconic regional dishes, and eating it from a bread bowl at the Massachusetts fair takes it to a whole new level. The thick, creamy chowder is loaded with tender clams and chunks of potato.

The sourdough bread bowl soaks up the rich broth as you eat, turning into the best part of the meal by the end. Oyster crackers on top complete the classic presentation.

On a cool New England fair day, this is the ultimate warm, filling, and deeply satisfying food experience.

Michigan – Coney Dog

The Michigan Coney dog is not just a hot dog — it is a cultural institution. An all-beef frankfurter sits in a steamed bun and gets smothered with a savory, beanless beef chili sauce, then finished with a stripe of yellow mustard and a pile of finely diced white onions.

Detroit and Flint have famously different versions, and locals debate the distinction passionately. At the Michigan State Fair, Coney dogs fly off the griddle at an impressive pace.

One bite explains exactly why this simple combination has remained beloved for over a century.

Minnesota – Cheese Curds

Minnesota State Fair cheese curds are so famous that people plan their entire fair visit around them. Fresh white cheddar curds are dipped in a light, seasoned batter and dropped into hot oil until they are golden, crispy, and perfectly gooey inside.

The key is eating them while they are still hot, because that is when the cheese pull is at its most dramatic and satisfying. Served with ranch for dipping, they are completely addictive.

Minnesota fairgoers eat them by the basket, and honestly, that is the only appropriate quantity.

Mississippi – Fried Dill Pickles

Fried dill pickles are a Southern classic, and Mississippi does them better than almost anyone. Tangy dill pickle slices are coated in a seasoned cornmeal or flour batter and fried until shatteringly crispy on the outside.

The contrast between the crunchy coating and the briny, sour pickle inside is genuinely addictive. Served with cool, creamy ranch for dipping, they hit every flavor note at once.

Mississippi State Fair visitors often grab a bag as a snack between bigger meals, and they never last very long before they are completely gone.

Missouri – Toasted Ravioli

Toasted ravioli was born in St. Louis, and Missouri is rightfully proud of this crispy, cheesy invention. Meat-filled pasta is breaded and deep-fried until golden, then dusted with Parmesan and served alongside a cup of warm marinara sauce.

The crispy coating gives way to a savory, satisfying filling that makes these hard to stop eating. St. Louis locals call them T-ravs, and they treat them with the reverence they deserve.

At the Missouri State Fair, toasted ravioli brings a taste of the city’s beloved Italian-American food culture to the fairgrounds.

Montana – Bison Burger

Montana is big sky country, and its state fair food reflects that wild, wide-open spirit. A thick bison patty is seasoned simply and grilled to juicy perfection, then served on a toasted bun with classic toppings.

What sets the Montana version apart is often the addition of huckleberry jam, a local ingredient that adds a sweet-tart punch that pairs beautifully with the rich, slightly gamey bison meat. Bison is leaner than beef but incredibly flavorful.

This burger feels like eating a piece of the American West, and that is exactly the point.

Nebraska – Runza

The Runza is Nebraska’s most beloved comfort food, and it has a fascinating history rooted in German-Russian immigrant culture. A soft, pillowy yeast bread pocket is stuffed with a savory mixture of seasoned ground beef, shredded cabbage, and onions, then baked until golden.

The result is a warm, handheld meal that is filling, flavorful, and deeply nostalgic for anyone who grew up in Nebraska. The Runza chain is a state institution, but fair versions have their own special homemade charm.

Every Nebraskan has strong feelings about the perfect Runza.

Nevada – Basque Chorizo Sandwich

Nevada’s Basque community has a rich culinary heritage, and the Basque chorizo sandwich is one of its tastiest contributions to the state fair scene. Spicy, deeply flavored chorizo is grilled and stuffed into a crusty roll with roasted peppers and garlic aioli.

The Basque shepherds who settled in Nevada’s high desert brought these food traditions from Europe, and their influence is still deliciously present today. The bold, smoky, peppery flavor of the chorizo makes this sandwich stand out in a crowd.

It is a hidden gem that food-savvy Nevada fair visitors always seek out.

New Hampshire – Apple Cider Doughnut

Fall in New England means apple season, and apple cider doughnuts are the sweet, spiced celebration of that fact. Made with reduced apple cider baked right into the dough, these doughnuts have a moist, tender crumb and a warm apple flavor that store-bought versions simply cannot replicate.

Rolled in cinnamon sugar while still warm, they are best eaten fresh off the fryer. New Hampshire State Fair visitors line up early to get them before they sell out.

They taste like autumn itself, and that is exactly why people love them so much.

New Jersey – Pork Roll (Taylor Ham) Sandwich

New Jersey has one of the great regional food debates in America: is it called pork roll or Taylor Ham? Whichever side you are on, everyone agrees that this sandwich is fantastic.

A thick slice of the seasoned, processed pork product is griddled until it curls at the edges and gets slightly crispy.

Stacked on a Kaiser roll with a fried egg and melted American cheese, it is a breakfast sandwich that New Jerseyans are fiercely passionate about. At the state fair, it disappears fast for a very good reason.

New Mexico – Green Chile Cheeseburger

New Mexico’s green chile cheeseburger is so iconic that the state officially declared it a cultural treasure. Roasted Hatch green chiles, grown in the Hatch Valley of New Mexico, are piled on top of a juicy beef patty with melted cheese.

The chiles bring a smoky, earthy heat that transforms an ordinary cheeseburger into something extraordinary. New Mexico State Fair visitors make this their first stop every single year, and many argue it is the best burger in the entire country.

The Hatch green chile is truly in a category of its own.

New York – Chicken Spiedie

The chicken spiedie is a Binghamton, New York original that has found a loving home at the New York State Fair in Syracuse. Chunks of chicken are marinated for days in a tangy, herb-infused oil and vinegar blend, then skewered and grilled over an open flame.

The meat gets pulled right off the skewer onto a slice of soft Italian bread, creating a simple but deeply flavorful sandwich. The marinade is the star of the show, tenderizing the chicken while infusing it with bold, bright flavor.

Upstate New Yorkers consider this a hometown treasure.

North Carolina – Pulled Pork Barbecue Sandwich

North Carolina barbecue is serious business, and the state fair pulled pork sandwich showcases the state’s proud pit-smoking tradition. Whole hogs are slow-smoked for hours over wood until the meat is tender enough to pull apart by hand.

In Eastern NC, the pork gets dressed with a vinegar-pepper sauce that cuts through the richness beautifully. Piled onto a soft bun with tangy coleslaw on top, it is a sandwich that has sparked lifelong loyalty among its fans.

The smoky, vinegary, porky combination is one of the most satisfying things you can eat at any fair in America.

North Dakota – Knoephla Soup

Knoephla soup is one of those dishes that wraps you in warmth from the inside out, and North Dakota’s German-Russian heritage is right there in every spoonful. Soft, pillowy dumplings called knoephla are simmered in a rich, creamy broth alongside chunks of potato and onion.

The result is a thick, hearty soup that feels like the ultimate cold-weather comfort food. At the North Dakota State Fair, it stands out among flashier offerings as something genuinely special.

Visitors from warmer states are often surprised by how much they love this humble, deeply satisfying bowl.

Ohio – Buckeye Donut Burger

Ohio takes state fair food creativity to a whole new level with the Buckeye donut burger. A juicy beef patty is sandwiched between a glazed donut that has been drizzled with peanut butter and chocolate, paying homage to Ohio’s beloved Buckeye candy.

The combination of savory beef, sweet glaze, and rich peanut butter-chocolate topping sounds outrageous, but somehow it works. This is the kind of food that gets photographed, shared, and talked about for weeks after the fair.

Ohio fairgoers embrace the wild and wonderful, and this burger is the perfect symbol of that spirit.

Oklahoma – Indian Taco

Oklahoma’s Indian taco shares roots with the Navajo taco but has developed its own distinct identity within the state’s large Native American community. The base is a piece of golden fry bread, crispy on the outside and chewy within, that forms the foundation for a mountain of toppings.

Seasoned beef, pinto beans, cheese, shredded lettuce, diced tomatoes, and a dollop of sour cream make it a fully loaded, satisfying meal. At the Oklahoma State Fair, Indian tacos represent cultural heritage and incredible flavor all in one handheld package.

Oregon – Marionberry Pie

Marionberries are Oregon’s pride and joy, a blackberry hybrid developed at Oregon State University that is juicier and more complex in flavor than a regular blackberry. Baked into a flaky, golden pie crust, they create a filling that is sweet, tart, and deeply fragrant.

A scoop of vanilla ice cream melting alongside a warm slice is basically perfection. Oregon State Fair pie competitions are legendary, and the marionberry version almost always steals the show.

If you have never tasted a marionberry, this pie is the absolute best introduction you could hope for.

Pennsylvania – Pierogies

Pennsylvania’s deep Eastern European immigrant roots show up deliciously in the pierogi, a dish that has become a beloved staple at the state fair. These half-moon pasta pockets are stuffed with creamy mashed potato and sharp cheddar cheese, then boiled and pan-fried in butter until golden.

Topped with caramelized onions and a dollop of sour cream, they hit every comfort food note perfectly. Pittsburgh in particular has an almost religious devotion to pierogies.

At the Pennsylvania State Fair, they represent the working-class, big-hearted food culture that defines so much of the state.

Rhode Island – Stuffies (Stuffed Quahogs)

Stuffies are Rhode Island’s most treasured seafood tradition, and they are a must-eat at the state fair. Large quahog clam shells are filled with a savory stuffing made from chopped clam meat, seasoned breadcrumbs, diced peppers, and linguica, a spiced Portuguese sausage that reflects Rhode Island’s strong Portuguese heritage.

Baked until golden and aromatic, each stuffie is a little package of coastal New England flavor. They are hearty enough to be a meal on their own.

Rhode Islanders are passionate about their stuffies, and rightly so.

South Carolina – Shrimp and Grits

Shrimp and grits is the Lowcountry dish that put South Carolina on the culinary map, and the state fair version is a proper celebration of that legacy. Creamy stone-ground grits form the base, topped with plump, seasoned shrimp swimming in a rich, savory sauce with smoky bacon and bright green onions.

The contrast between the silky grits and the tender shrimp is deeply satisfying. This dish has been a South Carolina staple for generations, originally eaten as a simple fisherman’s breakfast.

At the fair, it feels both rustic and refined at the same time.

South Dakota – Chislic

Chislic is South Dakota’s official state nosh, a designation that tells you everything you need to know about how seriously locals take this dish. Cubes of lamb or mutton are skewered and either deep-fried or grilled until they develop a savory, slightly crispy exterior.

Finished with garlic salt and served with hot sauce on the side, they are simple, protein-packed, and wonderfully flavorful. The dish traces its roots to German-Russian settlers who brought mutton-based recipes to the Great Plains.

At the South Dakota State Fair, chislic is the dish that defines regional identity on a stick.

Tennessee – Hot Chicken Sandwich

Nashville hot chicken has taken the entire country by storm, but tasting it at the Tennessee State Fair is a completely different experience. A bone-in or boneless fried chicken piece gets coated in a fiery paste made with cayenne, brown sugar, and spices, then placed on white bread with dill pickles.

The heat builds slowly and lingers in the best possible way. Tennessee hot chicken fanatics rank their tolerance for heat levels from mild to reaper, and the bravest fairgoers always go extra hot.

It is spicy, crunchy, and absolutely addictive.

Texas – Smoked Turkey Leg

Everything is bigger in Texas, including the turkey legs at the state fair. These enormous, mahogany-skinned smoked turkey legs are practically the size of a small child’s arm, and biting into one while walking around the fairgrounds is a true Texas tradition.

Slow-smoked until the meat is fall-off-the-bone tender with a slightly crispy, deeply flavorful exterior, they are the kind of food that makes you feel like a medieval king. The State Fair of Texas in Dallas is one of the largest in the country, and the smoked turkey leg is its unofficial mascot.

Utah – Scones with Honey Butter

Utah scones are nothing like the dry, crumbly British kind, and that is a very good thing. These are pillowy, deep-fried pieces of dough that puff up beautifully in hot oil, creating a light, airy texture with a slightly crispy exterior.

Served with a generous spread of whipped honey butter, they are sweet, warm, and completely irresistible. The Mormon pioneer heritage of Utah is reflected in this simple, satisfying treat that has been passed down through generations of families.

At the Utah State Fair, they are one of the first things savvy visitors seek out upon arrival.

Vermont – Maple Creemee

Vermont produces more maple syrup per capita than any other state, so it makes perfect sense that the maple creemee is the fair food everyone goes crazy for. A creemee is Vermont’s word for soft-serve ice cream, and the maple version is made with real Vermont maple syrup folded right into the mix.

The flavor is sweet, rich, and distinctly maple without being artificial or cloying. Swirled into a cone and eaten while wandering the fairgrounds on a crisp fall day, it is a quintessentially Vermont experience.

Once you try a real maple creemee, regular soft-serve just does not compare.

Virginia – Ham Biscuit

Virginia country ham has been cured and celebrated since colonial times, and the ham biscuit is its most beloved expression. A flaky, buttery buttermilk biscuit is split open and layered with thin slices of salty, intensely flavored cured ham.

The contrast between the tender, rich biscuit and the bold, salty ham is a combination that Virginians have been perfecting for centuries. At the Virginia State Fair, ham biscuits disappear almost as fast as they are made.

They are small enough to eat in two bites, which means it is perfectly acceptable to eat several in a row.

Washington – Fisher Scones

Fisher scones are so tied to the Washington State Fair in Puyallup that many people consider them the single most iconic fair food in the entire state. Made from a simple Fisher Flour blend that has barely changed in over a century, these scones are baked fresh all day long.

Split open and served with real butter and raspberry jam, they are flaky, slightly crumbly, and wonderfully comforting. The line for Fisher scones at the Puyallup Fair is famously long every single year, and people wait patiently because they know the reward is absolutely worth it.

West Virginia – Pepperoni Roll

The pepperoni roll is West Virginia’s most beloved culinary invention, born in the coal mining communities of the state in the early 20th century. Soft, pillowy white bread dough is wrapped around sticks of spicy pepperoni and baked until the fat from the meat melts into the bread, creating a rich, flavorful pocket of goodness.

It is the perfect portable food, which is exactly why miners originally carried them into the tunnels for lunch. At the West Virginia State Fair, pepperoni rolls are a source of serious state pride and they sell out consistently.

Wisconsin – Deep-Fried Cheese Curds

Wisconsin is the Dairy State, so it should surprise absolutely no one that deep-fried cheese curds are the undisputed king of the Wisconsin State Fair. Fresh white or yellow cheddar curds are coated in a seasoned beer batter and dropped into hot oil until perfectly crispy and golden.

Biting into one releases a river of hot, melted cheese that is deeply satisfying in a way few foods can match. The cheese must be fresh for the signature squeak, and Wisconsin vendors take that seriously.

These are the gold standard by which all other fried cheese curds are judged.

Wyoming – Bison Brisket Sandwich

Wyoming’s wide open rangelands are home to roaming bison herds, and the bison brisket sandwich at the state fair is a celebration of that Western heritage. Thick slices of slow-smoked bison brisket are piled high on a toasted roll and finished with smoky barbecue sauce and tangy pickled onions.

Bison brisket is leaner than beef but equally rich in flavor, with a deep, slightly sweet smokiness that makes every bite memorable. Wyoming fairgoers treat this sandwich with the reverence it deserves.

It is rustic, bold, and completely representative of the wild spirit of the Cowboy State.